Posted by fireofgaia on July 21, 2011, 5:12 pm, in reply to "Vegetable Recipes"
We like cold cucmber soup on a hot day. No cooking or heating the kitchen required, just add a sandwich and it's a whole meal.
6 pounds cucumbers (about 10-12 cucumbers), peeled, seeded, and coarsely chopped (12 cups) 2 yellow bell peppers, stem and seeds removed, coarsely chopped 4 green onions, chopped 2 jalapeno peppers, minced(optional but very yummy in soup) 2 tablespoons finely chopped fresh cilantro(again optional, I usually don't add but it is still good in it) 1 tablespoon finely chopped fresh mint( cut the amount of dill and mint in half if you only have dried) 1 tablespoon finely chopped fresh dill 3 to 4 garlic cloves, mashed to a paste with 1 teaspoon salt (1/2 teaspoon if using dried or powdered) 2 teaspoons Essence, recipe follows 1 1/2 teaspoons salt 1/2 teaspoon cayenne pepper 3 cups plain yogurt 3 cups sour cream, divided 3 tablespoons extra-virgin olive oil 2 teaspoons white wine vinegar 2 tablespoons minced fresh chives
Directions
Combine the cucumbers, bell peppers, green onions, jalapenos, cilantro, mint, dill, garlic, Essence, salt, cayenne, yogurt, 2 cups sour cream, olive oil, and white wine vinegar in a large bowl. Working in batches, puree the ingredients in a blender until very smooth. Transfer the soup to the refrigerator until well chilled, at least 2 hours. Taste and adjust the seasoning if necessary. Serve the soup, with each bowl garnished with a dollop of the remaining sour cream and some of the minced chives.
on July 21, 2011, 5:12 pm, in reply to "